1,5 cup rice,
1 1/2 lemon juice,
2 teaspoon salt,
1/2 bunch fresh dill,
7 tablespoons olive oil,
1 medium red onion
200 gr. vine leaves
1.Place the vine leaves in a boiling water and boil for 10-12 minutes or until soften. Remove from water, strain and set aside.
2.Heat olive oil, add onions in a large skillet, cook for 5 minutes.
3.Add washed rice, salt and 1 cup hot water, cook until thicken.
4.Add lemon juice, cook for 2-3 minutes and remove from the heat.
5.Place a leaf with the stem toward on a flat surface. Cut out the stem of the leaf.
6.Put a 1 teaspoon filling in the bottom center of the leaf. Roll the packet up toward the top point of the leaf.
7.Place the rolls in layers in the cooking pot.
8.Pour 1 cup hot water ( cover them by about 1 inch), remaining lemon juice and olive oil over the rolls.
9.Place a inverted heatproof plate on top of the rolls in order to keep them submerged in the water.
10.Cook for 30 minutes on medium heat until rolls are tender.
11.Remove from the heat. Serve with lemon.